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Vegan Mushroom Bourguignon

Name: Vegan Mushroom Bourguignon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup shallots (, chopped); 1 - 1 ½ teaspoon sea salt (, see note); Drizzle of oil or broth to sauté if oil-free; 2 pounds mushrooms (, I used a mix of crimini and shiitake); 1 cup pearl onions (, peeled and cut in half); 1 cup carrots (, chopped); 4 cloves garlic (, minced); 1 tablespoon fresh thyme; 2 tablespoons brown rice flour (, or any flour you prefer); 1 cup red wine (, can sub out for more broth); 3 tablespoons tomato paste; 1 ½ cups veggie broth (, low sodium if needed); Pasta; Mashed potatoes; Polenta; Green beans; Sautéed spinach

By Sophia DeSantis, Reviewed by Anjali Shah on June 18, 2025

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My Vegan Mushroom Bourguignon is a twist on the classic meaty version, made with a rich red wine broth simmered with carrots, garlic, hearty cremini and shiitake mushrooms. It’s the perfect comfort food that is flavorful, a little fancy, and ready in just 40 minutes.

A blue bowl with mushroom bourguignon, mashed potatoes and green beans

I make this vegan mushroom bourguignon every winter for a comforting family dinner served with a big scoop of healthy mashed potatoes and this cheesy garlic roasted asparagus on the side. My boys love mushrooms, and my husband loves beef bourguignon, so I knew I had to make a vegan version with mushrooms to provide that meaty texture with a rich and flavorful broth.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🍄 More Healthy Mushroom Recipes!

📋 Recipe Card

It combines everything I love about healthy plant-based food and fits perfectly into my diet. I can eat as much of this vegan dish as I want without feeling bloated, and it’s always a pleasure to see my kids eating healthy food that they love.

👩🏽‍🍳 Why I Love This Recipe

What’s great about this vegan mushroom bourguignon is that it only takes a bit of prep and 20 minutes of cooking the veggies until soft, unlike the traditional beef version, which takes hours until the meat becomes tender. Shiitake and cremini mushrooms are the perfect sub for beef that are meaty, protein-rich, and juicy.

I start this one the same way as the old-school beef version, just sautéing all the veggies until they’re nice and soft. Then I toss in the flour, tomato paste, broth, and a splash of red wine, and let it do its thing on the stove. Once the aroma of umami and red wine makes its way around the house, your guests will be sitting down waiting before you’re even finished. Trust me, it happens every time!

My rich and flavorful vegan mushroom bourguignon has turned into a true favorite in our house. It’s healthy, plant-based, and simple enough to make even on a busy night. I actually brought it to a dinner party for my gluten-free friend, and it was a huge success. Everyone went back for seconds, even the ones who usually ask where the meat is. Ha! Whether you’re looking to try a new comforting vegan dish or just want something hearty and satisfying, this one’s a winner.

🥘 Ingredients

Making this vegan mushroom bourguignon with my favorite ingredients like mushrooms, pearl onions, and fresh herbs is always a pleasure. Here’s what I used:

Shallots: I love using shallots because their flavor is milder and a little sweeter than regular onions. If I’m out, I’ll swap in red or yellow onions, just knowing the taste will be a bit stronger.

Mushrooms: I usually go with a mix of shiitake and cremini mushrooms for a meaty texture. You can use whatever mushrooms you like, porcini or portobello also work great.

Pearl onions: These little guys are a must for that classic bourguignon feel. I peel and cut them in half so they melt right into the sauce.

Carrots: Carrots bring a hint of natural sweetness and are one of the traditional ingredients I always include.

Seasonings: Fresh thyme is my favorite herb for this dish, and I always start with just a teaspoon of sea salt.

Brown rice flour: This keeps the recipe gluten-free, which is great for our family. If I don’t have it on hand, I just use all-purpose flour.

Red wine: I usually grab whatever red wine I have open, though Burgundy is the classic choice.

Tomato paste: Tomato paste is key to that rich flavor. I never skip it, it really ties the whole dish together.

🔪 How To Make

Making your own mushroom bourguignon is actually pretty simple. It just takes a little time and effort to build those comforting flavors. Here’s what to do:

Sauté the veggies: I heat up some olive oil in a big pan and toss in the shallots, mushrooms, and onions. Then, I let them cook on medium heat, stirring every now and then, until they’re soft and start smelling amazing.

Wooden spoon mixing pearl onions and mushrooms in a pan

Add the aromatics: I toss in the carrots, garlic, and a few sprigs of thyme next. I give everything a good stir and let it cook for a few minutes.

Carrots, mushrooms and onions being mixed in a pan by a wooden spoon

Stir in the flour: I sprinkle in the brown rice flour and stir it around to coat the veggies. This helps thicken the sauce.

Wooden spoon mixing a mushroom mixture in a pan as it cooks

Add the liquids: I pour in the red wine and let it simmer until it’s reduced by half. Then, I stir in the tomato paste and broth and let everything cook down until the sauce thickens up nicely. Serve!

Thick broth based mixture with carrots, mushrooms and onions cooking in a pan

💭 Expert Tips

My #1 Secret Tip for making this Vegan Mushroom Bourguignon is to take your time browning the mushrooms. I don’t rush this step because when the mushrooms get that golden sear, it adds so much depth to the flavor. I used to toss everything in too quickly, but once I slowed down and let the mushrooms really cook, the whole dish leveled up.

Other Tips To Keep In Mind:

Use a mix of mushrooms: I always combine cremini and shiitake mushrooms for a meatier taste. The blend of textures adds so much richness to the dish.
Deglaze the pan well: After sautéing, I pour in the red wine and use my spoon to scrape up all those browned bits from the bottom. That’s where so much flavor hides.
Simmer low and slow: Even though this dish is quicker than the classic, letting it simmer gently helps thicken the sauce and bring everything together. I keep the heat low and let the sauce bubble softly.
Season as you go: I taste at every step, after sautéing, after the wine goes in, and once it’s simmered. A pinch of salt or an extra splash of vinegar can really brighten the flavors.
Let it rest: I sometimes make it ahead and let it sit for an hour or even overnight in the fridge. The flavors deepen as it rests, and it tastes even better the next day.

📖 Variations

These are flavorful variations of my Vegan Mushroom Bourguignon that I’ve tried and loved:

Bourguignon Pot Pie: I spoon the mushroom mixture into a baking dish and top it with puff pastry or biscuit dough. Bake until golden and bubbling, total comfort food!

Creamy Mushroom Bourguignon: If I’m craving something a little creamier, I stir in a splash of cashew cream or full-fat coconut milk at the end. It gives the sauce a silky finish without taking away the red wine flavor.

Bourguignon over Pasta: Instead of mashed potatoes or rice, I love pouring the sauce over wide noodles like pappardelle or tagliatelle. It’s like an earthy and plant-based version of beef stroganoff and my kids always ask for seconds.

🍽 Serving Suggestions

When it comes to serving side dishes with this delicious mushroom bourguignon, there’s lots to choose from. Here are some of my family’s favorites:

Vegetables: We love stir-fried vegetables in our house. They pair perfectly with comforting dishes with rich sauces like this. I love this Indian asparagus stir-fry with lemon and ginger or my hubby’s fav vegan fried rice to pair with the bourguignon.

Mashed potatoes: I always serve it with some creamy mashed potatoes, or this cozy vegetable polenta with parmesan. I sometimes make this irresistible dairy-free almond milk mashed potatoes recipe that is my kids favorite.

🧊 Storage Directions

Refrigeration: I usually keep leftover mushroom bourguignon in an airtight container in the fridge, and it stays great for about 3 to 5 days. The flavors actually get even better the next day!

Freezing: If I want to freeze it, I always let it cool completely first. Then I transfer it to a freezer-safe container and pop it in the freezer, it’ll keep well for up to 3 months.

Reheating: To warm it up, I just reheat it gently on the stovetop until it’s hot and bubbly. You can also microwave it, just give it a good stir halfway through.

❓Recipe FAQs

Is there a non-alcoholic substitute for the red wine?

Yes! When I want to skip the wine, I just use veggie broth with a splash of balsamic vinegar or red wine vinegar. It gives the dish that same rich depth without the alcohol. Sometimes I even toss in a tablespoon of tomato paste or grape juice to round out the flavor, it totally works.

Is this kid-friendly?

Yes! My boys gobble it up every time, even though it’s packed with mushrooms. The red wine flavor isn’t strong since it cooks down, and the whole thing turns into this flavorful stew that my picky eaters love!

How do I make it richer without butter or cream?

This dish gets naturally rich from the mushrooms and wine, but if I want to amp it up, I’ll add a tablespoon of miso paste or a dash of soy sauce. It deepens the flavor and makes the sauce even more satisfying. Yum!

Fork getting a bite of mushroom bourguignon and mashed potatoes from a blue bowl

🍄 More Healthy Mushroom Recipes!

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